Dry imitation vinegar and process of making the same



United States Patent 6 may IlVII-TATIQNVWEGAR HRQ E S. F

MAKING S M Thaddeus C. Kmi'eciak andKennetli'li Earrell;

Chicagp, 1111K Nb Drawing; Applicationflctolierflg I953,

Serial No; 384,799

2,6"C laims." Haw -M 7) (G n d t e-35 U. SaGodes(1952/);. S903] 266);

This inyentioni described herein; in patented may be manufactured and used can. the: Government: for. governmental; purposesa without-(the: payment; to; us: of; any royalty thereon.

This application, is: a. continuatiominvparti o facur, copending application, SeriahNos 22 5,6585. filed; May; 10;. 19-5 now; abandoned;

This invention concerns a dry rehydratable condiment; and: more, particularly. aidry; imitation; vinegar;

Vinegar isan important! food; item, by.; itselfras well; as; 25 a constituent of. many liquid condiments. Because of, its, high water content (about 95%), it is a relatively ex?" pensive matter to, ship, and-.-1osses through container breakage, are frequently, incurred; Moreover a, com:- POsite rationgfon military; and other; uses: cannot-convem- 3Q iently contain a vinegar component becauseof theradded weight;and,dangerof;spillage., p

(Bonsequently',-v the present; invention. has asuitseprincipal, object the, preparation of, a-- dry; composition,-, which: can. be readily made up in tablet form, and which quiekly.- 5 and; completely dissolveswin-water tonyield; a-. solution having; the taste and nourishing'qualities-0f:- natural vinegan,

Another. object: of the. present; invention isrl-a'; dry.- food. base, which by the addition-of'other; flavoringaagentsgandr water. can be convertedinto alliquidcondiinent such, as 40 catsl ps chiliisauce,, Worcestershire sauce, etieeterai;

' A; further; object of. the; presentiinventionjs, a formulaa; tion forimitation vinegar, ,which utilizespure; and -wholer 7 some chemicals andflfoodI essences-and whieh;by-'si,rnple-.. changes of proportions i of the, ingredients roan;- b.e-;adapted to the varying tastes of vinegar corisumera,

Yet. a; further; object of the I present invention; isaa. dry vinegar tabletwhichman besafely, carried1=in.;a;=pccket:size;, package, or,.even loosely.

Still, further objects;- and; advantages; of ,our; inventionwo will; readily appear from;.'thei; following; descriptiom of: several preferred emhodiments oflthe same.-1

Briefly, we have-foundithat;a;dr &:imitatiomvinegar mayr. bercompounded; by; adsorbing; glacial; acetic acidgandl a concentrated pure fruit essence such as appleaessenc'epoman55 solid binder essentially comprising malicacidg and a sub.- stantially dry sugar; thepreferred sugar for 'us'ein-our; composition is dry lactose, atypical disac'charide,;, bu other substantially dry sugars; such 'asqsucrosef w -d saccharide), or substantially dry glueosejamono'sachd r ride, e. g. in the form of Cerelosezor-cor'n sirup solids, or mixtures thereof, may be employed.

We; prefer to use pure chemicals. or reagent grade, although the presence of a small amount; of. non: deleterious impurities is permissible. I

This composition canbeeasilymoldedj into tablets off any desired size and shape by conventionaltabletinge-rnae chines. To minimize the danger of crumbling the'tablets'" may be coated with a water-soluble coating 's ubstance;, which is non-deleterious anddoes'not modify the taste of theproductuponidissolutionz-x The; proportions: of ingredients :may bet-varied" widelyn audit -will, be a-simple matter to the .experiencedscondiment maker to match the taste-of';a -sampleof;anyagiverv type-of 'natural vinegar; suchasmalt :vinega'r; grain vinegar and wine vinegar.- It is-ievenip0ssible-to matchz the-z; COIOItOfSllCh samples l-by'the simple: addition'of a compatible food dye to the; dry mix prior totabletingz;

Similarly; by: the; addition, of; dehydratedwfoodstlifi powders; such as a dry, powder'tobtainedvby thfe; dehydrae tion of: tomat0 --juice;dehydratedroniontzpdwderi .mustardsk .15{.rnl ofJapPIe'essence'are'theii addedi; and? the g" 2,696,441 Patented. Dec. 7,1954

By Way'ofexample, and'not by way of lirr'iita'tio'mthe're are. given. six specific. examples of; imitation; vinegar reparat ons" in accbrda'rice" tliei p'reserit' invention.

Example I 30c; grams o at (i i ctivey malic; acid; 300: grams or lactose; reagent, grade, 2:5 grams; of citric acid hydrate,

and .05 I grams of caramel- ('bur'rit. sugar shade %?)T are" of "the mixis continued until. the appleies'sence (35iOf-fold has. been vlikewise. adsorbed and a homogeneous rnixtur'e formed;

11.0) grams, of this mixture; d'iliite'diwi'th' water" to one quart, yield an imitation table vinegarofthe cider vine gartyp'e;

Example 2 lfiilrgranise of .dl'l .(inac'tive) malic. acid; 450 grams of lactose; reagentzgradeg .05 g'ramssofzcar-amels wurnt sugar;

powder-:1 120: ml; of glacial; acetic. acid reagent grade: are: added; and the:HiiXjSigI OIiIfdZuIltihthBfaCetiCfiCidhaS:b56115 adsorbed. the grinding; of; the mixis} continueduntilrthewapple 68a. sence; (:350ff01d9! has been likewise: adsorbed: and: aahoe" mogenousfimixture formed;

'1113 grams: of, this: mixture dilutedawith; Water to: onei' quartzwill yield:- an.v imitation": tablel vinegar having. a-- pleasantftarctaste.

Ejrz'zmplef 3.0.0 grams;- of; dl: (inactive) malic; acid, .7 3 OQ'grams of glucose (:fGerelose?)g-anhydrous, 2 .5. grams-.ofrcitr-ie acidr hydrate, and 0.05; gram. of; caramel (burnt-sugar shade;

85. percent). are. blendedtogether to. a.hon1ogeneous..fin. powder. ml. of glacial acetic acid reagent grade are added; and the.- mix is ground until the acetic acid has been'adsorbed. 15 ml. of apple essence are then added, and the grinding of the-mixis-continuecluntil-the appleessence (350rf0ld9 hasbeenlikewise adsorbedanda homogeneousi mixture formed.

grams" of thismixture; dilutedwithwater-to one" quart; yieldsan imitationtable'vinegar of the-cider vinegaritypezi Example-:4

300. grams of dli (inactive) 'malic" acid," 300' grams o'ff sucrose',,2i5"gr ams of citric acid" hydrate, and""0.'05"grarns; OfTc'a'ramel (burnt sugar; shade" 8-5-percent)l are" blended together tojaliomog'ene'ous fine powder; 90 nil. of glacial ac'zetioja'Cid reagent gradeare added, and the'mix'is' ground until ,the'a'cetic acidfhas 'been abso'r'bed. 15 ml. ofapple essence are then added," andthe grindingglof' the mixis". continued, until: thelapple. essence (35 0" fold)j has been likewise 'ad'sorbedand'i a homogeneous: mixture formed.

11-10. grams? of'this ijmixture, diluted withfwater to one. quart,,yields-aniimitation table vinegar oflthe'cider vine= a yre Example;

300'1gram's- 0% d1: (inactive) malic acid; grams sucrose-, 1'50"grams. glucose" (Cerelose).- 2.51 grams" of.

cit-tie .acitl':hydrate; and 0'.-05.."gramsv of caramel (burntw sugar shade: 85; percent); areablended together to"a;ho--

mogeneouslifineipowdera 90ml. of glaciallaceti'cacidrre agent are added, and the mix is ground untihthe-aeetic aeid has' been adsorbed; 15. mlxof:appleessence-are =then added;:,.and;.the .grinding of .the' mix is: continued until-the j 16 mL. of:- apple essence: area then: added, and r 110 grams of this mixture, diluted with water to one quart, yields an imitation table vinegar of the cider-vinegar type.

Example 6 300 grams of dl (inactive) malic acid, 300 grams of corn sirup solids, 2.5 grams of citric acid hydrate, and 0.05 gram of caramel (burnt sugar shade 85 percent) are blended together to a homogeneous fine powder. 90 ml. of glacial acetic acid reagent grade are added, and the mix is ground until the acetic acid has been adsorbed. ml. of apple essence are then added, and the grinding of the mix is continued until the apple essence (350 fold) has been likewise adsorbed and a homogeneous mixture formed.

110 grams of this mixture, diluted with water to one quart, yields an imitation table vinegar of the cider vinegar type.

The apple essence employed in the foregoing examples may be prepared by vapor distillation and condensation of apple juice in accordance with Patents 2,457,315, Milleville, and/or 2,479,745, Homiller et al., both assigned to the United States of America as represented by the Secretary of Agriculture, or by other suitable processes. The degree of concentration (350 fold) refers to the concentration of flavor in comparison with fresh apple juice; it will be understood that other concentrations may be employed with a suitable volume adjustment. Other concentrated fruit essences, e. g. grape essence, may be substituted for part or all of the apple essence, in the preparation of special type dry imitation Vinegars, e. g. of the wine vinegar type. Synthetic fruit essence may also be used.

As heretofore pointed out, the foregoing specific formulations may be changed to suit various tastes. For instance, a 1:2 or 1:4 ratio by weight of dl malic acid and lactose may be employed instead of the 1:1 and 1:3 ratios shown in Examples 1 and 2, respectively; the ratios of di malic acid to sugar in Examples 3 to 6 may be similarly varied. Glacial acetic acid, reagent grade, is 99.5% acetic acid, the balance being water; the presence of a small amount of additional water is not fatal, but the presence of water progressively interferes with intimate blending and is therefore undesirable. Basically, our formulations are an adsorption of acetic acid and pure fruit essence on an edible and taste-compatible binder substance, which is readily soluble in water.

The reconstituted (rehydrated) imitation vinegar prepared in accordance with our invention compares with a typical ordinary table vinegar as follows:

Dry imitation vinegar, prepared in accordance with the present invention, may be packaged in tubes of noncorrosive metal, glass or plastic material, or other suitable containers, including even paper rolls of the conventional candy wrapper type. By substituting 1 (levorotatory optically active) malic acid for dl (optically inactive) malic acid, a paste instead of a powder is obtained; for most purposes this is less desirable than the product obtained with dl malic acid which, moreover, is less costly than 1 malic acid.

It will readily appear from the foregoing description of our invention and of several specific examples of putting the same into practice that we have provided a dry condiment readily reconstitutable by the addition of water to yield an imitation vinegar or a liquid condiment having a vinegar base. Modifications and adaptations of our basic formulations, to suit different tastes and to imitate and even vary certain well-known types of natural Vinegars may be made without departing from the spirit of our invention. We thus desire to claim the invention broadly and to limit its scope only by the appended claims.

We claim:

1. A dry rehydratable condiment composition comprising glacial acetic acid, malic acid, lactose, and fruit essence, said condiment being characterized by a vinegar flavor upon rehydration.

2. A dry rehydratable condiment composition comprising glacial acetic acid, malic acid, lactose, and apple essence, said condiment being characterized by a vinegar flavor upon rehydration.

3. A dry rehydratable condiment composition comprising glacial acetic acid, malic acid, a sugar, and fruit essence, said condiment being characterized by vinegar flavor upon rehydration.

4. A dry rehydratable condiment composition comprising glacial acetic acid, malic acid, a sugar, and apple essence, said condiment being characterized by a vinegar flavor upon rehydration.

5. A dry imitation vinegar comprising glacial acetic acid and apple essence adsorbed upon an edible watersoluble binder, said binder comprising malic acid and sugar.

6. A dry imitation vinegar comprising glacial acetic acid and apple essence adsorbed upon an edible watersoluble binder, said binder comprising malic acid and lactose.

7. A dry imitation vinegar comprising glacial acetic acid and apple essence adsorbed upon an edible watersoluble binder, said binder comprising dl malic acid and lactose.

8. A dry imitation vinegar comprising glacial acetic acid and apple essence adsorbed upon an edible watersoluble binder, said binder comprising malic acid and glucose.

9. A dry imitation vinegar comprising glacial acetic acid and apple essence adsorbed upon an edible waterioluble binder, said binder comprising malic acid and Cereose.

10. A dry imitation vinegar comprising glacial acetic acid and apple essence adsorbed upon an edible watersoluble binder, said binder comprising malic acid and corn sirup solids.

11. A dry imitation vinegar comprising glacial acetic acid and apple essence adsorbed upon an edible watersoluble binder, said binder comprising malic acid and sucrose.

12. A dry imitation vinegar comprising glacial acetic acid and apple essence adsorbed upon an edible watersoluble binder, said binder comprising malic acid and a mixture of sucrose and glucose.

13. A dry imitation vinegar comprising glacial acetic acid and apple essence adsorbed upon an edible watersoluble binder, said binder comprising dl malic acid and sugar, the proportion of said ingredients being approximately 120 ml. of glacial acetic acid, 15 ml. of 350-fold apple essence, 150300 grams of dl malic acid, and 300 450 grams of sugar.

14. A dry imitation vinegar comprising glacial acetic acid and apple essence adsorbed upon an edible watersoluble binder, said binder comprising dl malic acid and lactose, reagent grade, the proportion of said ingredients being approximately 90l20 ml. of glacial acetic acid, 15 ml. of 350-fold apple essence, 150-300 grams of (11 malic acid, and 300-450 grams of lactose.

15. A dry imitation vinegar composition comprising approximately:

300 grams dl malic acid 300 grams lactose, reagent grade 2.5 grams citric acid (hydrated) .05 gram caramel 90 ml. glacial acetic acid 15 ml. apple essence, 350-fold.

16. dry imitation vinegar composition comprising approx1mately:

150 grams dl malic acid 450 grams lactose, reagent grade .05 gram caramel ml. glacial acetic acid 15 ml. apple essence, 350-fold.

r gredients together until a uniform mixture is obtained.

22. A process of making dry imitation vinegar com prising adding glacial acetic acid and apple essence to a mixture of malic acid and a sugar, and blending said ingredients together until a uniform mixture is obtained.

23. A process of making dry imitation vinegar comprising blending and mixing d1 malic acid and lactose to a uniform mixture, adding thereto glacial acetic acid and apple essence, and stirring said ingredients together until said glacial acetic acid and apple essence are adsorbed and a dry uniform mass is obtained.

24. A process according to claim 23 wherein dl malic acid and lactose are present in a proportion of one part by weight of d1 malic acid to form about one to about four parts by weight of lactose.

25. A process according to claim 21, including the step of tableting said dry uniform mass.

26. The process according to claim 21, including the 6 step of adding a dehydrated foodstufi powder to said mixture.

References Cited in the file of this patent UNITED STATES PATENTS Number Name Date 1,520,366 Oser Dec. 23, 1924 FOREIGN PATENTS Number Country eDate 27,191 Great Britain 1898 OTHER REFERENCES Inactive Malic Acid as a Food Acidulent, Industrial Eng. Chem., vol. 15, pages 628-630 (1923). 

1. A DRY REHYDRATABLE CONDIMENT COMPOSITION COMPRISING GLACIAL ACETIC ACID, MALIC ACID, LACTOSE, AND FRUIT ESSENCE, SAID CONDIMENT BEING CHARACTERIZED BY A VINEGAR FLAVOR UPON REHYDRATION. 